FBD

Creole Mustard And Roasted Poblano Dipping Sauce

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

SouthernVegetarianEasy15 minBy Northstar

Ingredients

Servings
6
  • 1 each egg
  • 1 tbsp minced garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped parsley
  • 2 tbsp chopped green onions
  • 2 tbsp Creole or whole-grain mustard
  • 1 each roasted poblano, peeled, seeded, chopped
  • 1 cup olive oil
  • 0.3 tsp cayenne pepper
  • 1 tsp salt

Instructions

  1. 1

    Put egg, garlic, lemon juice, parsley, green onions, Creole mustard, and poblano in a food processor. Puree 15 seconds.

  2. 2

    With processor running, pour oil through feed tube in a steady stream.

  3. 3

    Add cayenne and salt. Pulse once or twice to blend.

  4. 4

    Cover and refrigerate for 1 hour before using. Best within 24 hours. Makes about 1 1/3 cups.

Tags

emerilcondimentaiolidipping-saucepoblanocreole-mustard